Carrot & Sweet Potato Soup

Autumn has approached us, which means it's time to blitz those root vegetables into a delicious warming soup. In this recipe I have decided to roast the vegetables in oil, honey and herbs rather than simply boiling it, as this will really bring out the flavours.

Make a big batch for the week or freeze in portions. I prefer a thick soup consistency, however if you prefer it thinner then go ahead and add more stock and blitz it further. Don't be afraid to go crazy with the seasonings - a great soup is always packed with flavour!

Ingredients:

(Makes 3 portions)

- 1 medium sized sweet potato

- 2 carrots

- 2 garlic cloves

- half a red onion

- 500ml vegetable stock

- herbs (oregano or mixed herbs)

- pepper

- 1 tbsp honey

- 2 tbsp olive oil

- crème fraîche to serve (optional)

Method:

1. Preheat the oven to 180°C.

2. Chop up the carrots, sweet potato and red onion into small chunks. Place the sweet potato and carrots on a baking tray, leaving the onion to the side to be added later.

3. Drizzle the olive oil and honey over the vegetables toss them together with a sprinkling of herbs - I added a pinch of oregano. Place the tray in the oven for 15 minutes

4. Remove the tray, add the onions and garlic cloves (with their skin on) and toss the vegetables. Place back in the oven for another 15 minutes.

5. The vegetables should be cooked through after this, so set them aside to cool for a bit. Squeeze out the garlic from their skins.

7. Once cooled, add the vegetables to a food processor with the vegetable stock and blitz until you get your desired consistency. You can reheat the soup in a saucepan, adding pepper to taste and a dollop of crème fraîche or place in the fridge for reheating later.

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